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Hollinger Corp. 
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SARAH AMENT DODSON 









LIBRARY of CONGRESS? 
Tw© Copies Received 

FEB 20 1904 

I CLASS C^s XXc, SNlo, 

La .M « 




NTRODUCTION... 

Mrs. Sarah Ament Dodson. 



Mrs. Dodson 's work among the ladies of Chicago for many 
years and the hearty endorsement of her patrons has induced 
her to carry her work beyond Chicago, that others may enjoy 
and profit by her wonderful demonstrations. Her success in 
Chicago has been unqualified not only in public positions, 
but her list of private patrons includes the leading society 
and club women of her city. She was unanimously chosen 
instructor by the Board of Directors for the Woman's Be- 
fuge; was also engaged for three successive terms for the 
Chicago School of Domestic Science, and would have con- 
tinued in these positions indefinitely but for the greater 
demands from private patrons. 

In all the advancements made in recent years nothing has 
progressed as little as the science of breadmaking, and in this 
one item of food lies the health and happiness of our nation 
more than in any other one product. 

Mrs. Dodson '& breadmaking is the wonder of all her 
classes, and a perfect revelation. 

She teaches how to set bread, raise and bake it in less than 
three hours, and to make the raised rolls in less than one hour. 
This, too, is pure, delicious, healthful. This lesson is alone 
worth the price of the whole course. 

Mrs. Dodson is not advertising any patented article, but 
is teaching how to prepare the most delicious foods in the 
easiest way, at the least expense. 



SOUPS. 

SOUP STOCK is the essence of meat, and all good left- 
over meat and bones should go to the soup kettle and be 
boiled each day so that if there is not enough to answer 
your purpose one day the second or third day may make up 
the required amount. Any bones or bits of steak left, boil 
well and set aside; this is economy; always keep plenty 
of water on it and boil slowly ; season with salt and pepper^ 
but never put vegetable in stock. I seldom ever buy a soup 
bone, but if of necessity I do, I add all cold pieces I have. 
By tasting you can tell when it has boiled enough to give it 
sufficient strength, then strain through soup strainer and 
set away to cool, then remove all fat (never throw this away ; 
save for fryings), and it is ready for any desired use, if 
kept in the refrigerator it will keep two or three days. 

BOUILLON— Take one onion, one turnip, one carrot, 
some bits of celery (the leaves are good) and parsley (the 
stems will do) ; chop this fine and add to it one pound of 
chopped beef, two eggs, shell and all, and more shells if 
you have them, add six cloves, six peppers, six allspice, two 
bay leaves, stir well, put into the soup kettle with four 
quarts of stock, heat to a boil, stirring carefully, when it 
comes to a boil check it back until you have used a pint 
of water, a little at a time, then check the heat and let it sim- 
mer slowly two or three hours, and it is ready to strain and 
serve. A light piece of flannel is best to make your soup bag 
of and in every kitchen there should be a rack to hang it on. 

_ 4— 



CHOWDERS, whether of fish or vegetable, are all made 
so nearly alike that when one is known, with good judgment 
all can be made. I give here a fish chowder : 

Cut one-half pound of salt pork in dice, one large potato 
into dice, cut in small bits one or one and a half pounds 
white fish (after boning), mix this with the pork and put one 
layer of this in the soup kettle, then a layer of potatoes, 
then a layer of tomatoes, then one of onions. Repeat this 
until you have two quarts in the kettle, then add salt and 
pepper, also a dash or two of red pepper. Cover with boil- 
ing water and- cook slowly for three hours, then add a cup 
of crushed crackers and one cup of rich sweet cream and 
serve. All fish chowders are made this way, lobster, oysters 
and clams. Potatoes alone make an excellent chowder, leav- 
ing out the pork, in this case add a tablespoon of butter and 
one of grated onion or potatoes and tomatoes, equal parts, 
make a fine chowder. 

This is also the best receipt I have ever tried for turtle 
soup, though I brown the onion and pork in a frying pan 
to begin with and add a half cup of flour; it is seldom we 
can get good turtle; the canned is usually all that is ob- 
tainable. If you have a first-class caterer, they can procure 
it for you. I will add here that in all of these soups good 
stock is preferable to water. 

TOMATO PUREE is made as all purees are. When 
you have learned to make one you can make all, only 
learn to use the different seasonings, which is governed by 
the various tastes of people. For one can of tomatoes take 

— 5— 



two tablespoons of butter, melt it and add what flour can be 
dissolved in it, let it cook a minute, then add a little milk, 
cook and stir until smooth, continue to add milk until a 
smooth thick sauce is made, season with salt, a shake of red 
pepper, a pinch of ground mace, have the tomatoes strained 
through a soup strainer, not a soup bag, but a perforated 
tin strainer. Heat the juice and add a small pinch of soda, 
add this by degrees to the cream sauce and it is ready to 
serve. This is the only puree I put mace or red pepper in. 
In pea or bean or cauliflower use a tablespoon of grated 
onion. 

Bisques are a thicker soup made in the same way, 
usually of fish, lobster or clams and served in crust cups. 

PUREE OF BEAN— Soak two pounds of beans over 
night, put on the fire with one quart of cold water, boil 
until very tender (if necessary add more water), add one 
gallon of soup stock, chicken is best, one onion cut fine, one 
potato and some small bits of raw ham, let boil slowly three . 
hours, season highly with salt and pepper, add one quart of 
boiling milk, strain and serve. 

MULL A GAT A WNEY— Brown an onion and turnip with 
a small piece of ham in frying pan, fill with water and turn 
into soup kettle. Take one cup of flour and when well mixed 
with warm water, stir into it, let it boil up and then add two 
quarts of boiling stock, two cans of tomatoes and three sour 
apples, cup up fine, let it boil slowly two hours, strain through 
soup strainer, return to the fire and add two cups chicken 
meat and one-half pound boiled rice and season with one tea- 
spoon of curry powder, salt and pepper to taste. 

— 6— 



VEGET ABLES* 



MACEDOINE— Peal and cut in fancy shape or dice one 
pint of carrots, one pint of hite turnips, boil in separate 
vessels in water, slightly salted, until tender, have one pint 
of peas cooked or one can, drain the water off of each and 
put them each in # the sauce pan, then make a cream sauce 
and pour over all and serve. A little minced parsley added 
to the cream sauce improves the looks and flavor, also a 
little of the stock from the turnips and carrot is allowable. 

FANCY SPINACH— Have the water, one quart, boiling, 
and the spinach well washed, salt the water and drop in a 
little baking soda, about a salt spoon half full, immerse the 
spinach and cover quickly, boil twenty minutes, drain 
through a soup strainer, turn into a chopping bowl and 
chop fine, then fry in a frying pan a small slice of ham, re- 
move the ham and add one tablespoon of flour, let it cook 
a moment and add one gill of water, when thick add one 
tablespoon of vinegar, then turn the spinach into it and heat 
it thoroughly, then shape in mound on platter and decorate 
with hard boiled eggs. 

BREAD. 

BREAD— Two cakes of yeast, break in a half -pint cup, 
throw in a tablespoon of sugar and fill the cup with warm 
water, sift the flour into a bowl and make a well in the center, 
drop into this a heaping tablespoon of lard, and a tablespoon 
of salt, take one pint of milk, add one-half pint of water, 
warm it to blood heat, mix this into the flour and lard, keep- 
ing it in the center of the flour, then add the yeast and mix 

— 7— 



to a soft dough, remove it to the floured board, let it rest 
there until you empty the bowl, wash it and your hands, dry 
and grease the bowl well with lard, shape the bread into a 
round ball and lay it in the bowl, set in a moderately warm 
place, in one hour it will be ready to mould into loaves and 
rolls, this will make three loaves and one dozen rolls, place 
in a warm place, in one hour it will be rfiady for the oven, 
bake in a moderate oven thirty or thirty-five minutes. 

DRY YEAST— One pint of hops, packed, two large pota- 
toes; put hops in sack, peal potatoes and boil together in one 
quart water ; when done, drain off, mash the potatoes, add one 
pint of flour, then pour the water, the hops boiled in, hot over 
the flour; stir well, add one tablespoon salt, two tablespoons 
sugar and one cup of dry yeast, soaked, stir well and let 
stand till next day in a warm place, then add cornmeal until 
stiff enough to crumble; then lay a cloth on a screen and 
spread the mixture on the cloth; put in a dry, cool place 
until dry, then hang up in a bag and keep dry. 

For bread take one teacupful and soap in one quart of 
milk or water, then make a stiff batter, adding one table- 
spoon of salt, one of sugar, and let stand over night; then 
add flour enough to knead, and lay in a buttered bowl and 
let rise until double the size; knead into loaves, let rise 
again and bake until thoroughly done. 

Rolls and teg, rusks can be made from this dough by 
kneading shortening and sugar into it. 

FISH* 

Fish when well cooked is an excellent food, but if not 
properly prepared and well cooked is worse than no food 
and is the most indigestable of all foods. Many persons ob- 

*- 8— 



ject to eating fish on account of the bother of removing the 
bones at the table, hence it is better to remove the bones 
and save all trouble. I never allow fish to go to my table 
with bones in it. If a fish is fresh from the water the bon- 
ing is more troublesome and is a good test, as to its fresh- 
ness. If your market man will open the fish wide, if it is 
not fresh the bones will slip about. Stale fish is not health- 
ful food ; a delicate stomach can hardly digest it at all. 

To bone a fish, hold the head towards you, insert the 
knife at the tail end and bring it toward the head, cut- 
ting the ribs loose near the spine, then lay it open and 
first remove the ribs, then by passing the fingers over 
the flat surface running from the head toward the tail 
you can easily detect every little troublesome bone and re- 
move them with the thumb and forefinger. This is a some- 
what tedious process, but with a little patience can soon be 
accomplished when the bones are removed. If it is to be 
stuffed lay the stuffing on one side, fold the other over and 
sew up, by leaving the head and tail on you thus have your 
fish come to the table perfectly whole and not a bone in it. 
For boiling wrap it tightly in a cloth and sew up ; for baking, 
cover the pan with strips of salt pork and lay the fish on 
it; for planking or a la Point Shirley, it is to be left open; 
for frying cut in desired shapes and salt and pepper each 
piece and pack one upon another. If this is done two or 
three hours before cooking the salt gives it a firmness and 
the pieces are easier to handle, that is they are not so apt to 
break from handling. In frying fish roll in cornmeal, al- 
ways lay the flesh side down, watch constantly and turn fre- 
quently until a rich bifjwn, then lay on brown paper a few 
minutes before sending to the table. Cooking butter is best 
for frying and it is not necessary to have much in the fry- 

— 9— 



ing pan, and it can be strained off and used over and over 
again for fish or codfish balls, but it is not fit for anything 
but fish. Tartar sauce is best to serve ith fried or baked 
fish; for boiled fish Hollendaise sauce is best. Fish turbot 
can be made from any fish, though turbot is best, and from 
this it takes its name. 

FISH TURBOT— Put one pint of milk in a double ket- 
tle, add one small onion, cut up a few sprays of parsley and 
a level tablespoonful of thyme, add salt and a shake of red 
in a saucepan add one gill of water in which you have mixed 
pepper, cook this one hour strain through soup strainer and 
make a thick cream sauce, using this milk, then lay one 
layer of boiled and carefully boned fish in the baking dish, 
or individual dish, then a layer of sauce and so on until 
the dis his full, then sprinkle with cracker crumbs and bake 
only a few minutes in a hot oven or until nicely browned. 

HOLLENDAISE SAUCE— Beat the yolks of three eggs 
in a saucepan, add one gill of water in which you have mixed 
one tablespoonful of flour, add a salt spoon half full of 
ground mace, salt, a shake of red pepper, one tablespoonful 
of viengar, juice of one lemon, cook until it is thick, remove 
from fire and add four ounces of butter, stir this in and 
serve at once. It is difficult to keep this sauce warm on ac- 
count of the butter separating, so it is best to make when 
ready to serve ; it is good, however, to serve on cold fish or 
on cold meat. 

GOLDEN BUTTER SAUCE, for Fish or Terrapin-Melt 
a tablespoonful of butter and when boiling hot stir in a table- 
spoonful of rice flour, do not let it brown, add gradually a half 
pint of milk, when thick add the yolks of two eggs well 

—10— 



beaten; do not cook after the eggs are added; season with 
salt and pepper and serve at once. 

TARTAR SAUCE— One tablespoonful each of minced 
sour pickles, onions, capers and parsley, one finely chopped 
hard-boiled egg, a very little salt and pepper, wet whole 
with lemon juice and mix with mayonaise dressing. 

ENTREES AND SAUCES. 

CLEVELAND CREAM CHICKEN— Make a cream 
sauce of cream and corn starch, add to this sauce one teaspoon 
of onion juice to a quart, and four tablespoons of cooked corn, 
have the same amount of cooked chicken cut up fine, put one 
layer of the sauce and then one of chicken in the dish, when 
full put grated bread crumbs and grated cheese on the top, 
bake in oven until brown on top. Crumbs are better if moist- 
ened with melted butter. 

SWEETBREAD CROQUETTES— Boil and blanch, cut 
up the sweetbreads, make a very thick rue or cream sauce, stir 
the sweetbreads in and shape in a cake about two inches thick 
on an oiled platter or pan, when cold make in any desired 
shape, roll in egg and cracker meal or grated bread, drop in 
hot fryings until a rich brown, serve with any desired sauce. 

TOMATO SAUCE— Put a cup of water and one of to- 
matoes in a saucepan, add two cloves, one bay leaf, a small 
piece of mace, a small bit of onion, let boil slow twenty min- 
utes, strain and make a cream sauce. 

TOMATO SAUCE— Strain through a soup strainer one 
can of tomatoes, melt one tablespoon of butter in a saucepan. 

—11— 



add wliat flour it will dissolve and gradually add the tomato 
juice, season with salt and pepper to taste. 

CAPER SAUCE FOE TIMBALLS — Is made the same 
way, using milk instead of the tomato juice and adding half 
a cup of capers, 

SALADS AND DRESSINGS. 

FRENCH MAYONAISE— Put four yolks in a bowl, stir 
and add level teaspoon of mustard, half teaspoon of salt, one 
shake of red pepper, add one pint of salad oil gradually, stir- 
ring continually, and when thick add juice of half a lemon 
and one or two spoons of cooked salad dressing (which should 
always be kept on hand), suiting your taste. 

COOKED SALAD DRESSING— Beat one egg in a small 
saucepan, add one cup of vinegar, one tablespoon of dry mus- 
tard, shake of red pepper, level teaspoon of salt, level table- 
spoon of sugar, piece of butter size of egg and one teaspoon 
of corn starch, stir constantly over the fire till it becomes 
creamy. This will keep for weeks in a cool place. 

FRENCH DRESSING— Put one spoonful of vinegar in a 
cup with saltspoon of salt, a shake of red pepper, add grad- 
ually three spoons of oil and stir hard, the proportions can be 
changed to suit the taste. 

POTATO SALAD— Boil six potatoes, peel and slice 
while hot, then pour over following mixture: Half cup 
hot soup stock, one-third cup of oil, a shake of red pepper, 

—12— 



one^half cup vinegar, oriel teaspoon ,of salt, two onions 
chopped fine, one tablespoon of minced parsley, mix hot • also 
good cold. 

SHRIMP SALAD— One cup of shrimps cut up, one cup 
of hard-boiled eggs sliced, one cup of cucumber pickles sliced : 
mix gently with mayonaise. 

JARDINIER SALAD— Equal portion of sliced toma- 
toes, onions, cucumbers and radishes, a spoonful of minced 
parsley, a little minced celery, a few leaves of nasturtium, 
cut up, season with salt and pepper and drain in colander; 
when ready to serve, mix with mayonaise. 

RUSSIAN SALAD— Equal portion of cooked turnip, 
carrot, string beans and peas, drain well and serve with 
mayonaise. 

WALDORF SALAD— Cut one large slice of sour apple, 
lay on a lettuce leaf, on this lay a slice of orange seeded, on 
this the half of an English walnut, over this put mayonaise. 

NUT SALAD— Equal portion of celery and nuts, mix 
with mayonaise. 

CAKES AND PUDDINGS AND GLACES* 

WHITE CAKE-One-fourth pound of butter, one-half 
pound sugar powdered, one-half pound flour, five whites of 
eggs, one-fourth pint milk, two rounding teaspoons of bak- 
ing powder, one-half teaspoon vanilla, one-half teaspoon 

—13— 



lemon, one-half teaspoon orange, cream, butter, then sugar 
in it add flavoring, then milk, little at a time, then flour, 
then eggs, very lightly beaten, lastly baking powder. 

CAKE FILLING-— Two squares of chocolate, put in dou- 
ble kettle with one gill of water, one cup of sugar, yolk of 
two eggs, stir until thick. 

WHITE FROSTING— Two tablespoons of water and one 
of the white of egg, beat and add confectioner's sugar until 
stiff enough to spread. 

BOILED WHITE FROSTING-One-half pound pow- 
dered sugar, wet slightly, cook until it flakes, then add two 
beaten whites of eggs and whip until cold and stiff and 
cover cake at once. If difficult to smooth dip knife in hot 
water. 

CARAMEL FILLING— One cup sweet cream, three cups 
of C sugar, one teaspoon of vanilla ; boil seven minutes and 
stir until cold. 

SPICE CAKE— Four eggs, one and one-half cups sugar, 
one cup soft butter, three cups of flour, three level teaspoons 
of baking powder, one cup of milk or water, one level tea- 
spoon of allspice, one of cloves, two of cinnamon; put into 
a bowl all at once and stir well until well mixed. Bake in 
layers or loaf. 

WHITE CAKE— Made the same way, only use eight 
whites instead of four whole eggs ; beat stiff and add last. 

BREAD PUDDING— Three eggs, one pint milk, four 
tablespoons of sugar, beat whites to froth, add the milk and 

—14— 



flour; have one cup of small bits of bread cut fresh; pour 
the custard into a pudding pan, drop the bread in and press 
down with a spoon; bake until a silver knife will come out 
clean where inserted in the center • serve with any souce or 
rich cream. If bread is stale soak in milk. 

RICE PUDDING is made the same way, using one cup of 
cooked rice instead of bread, with a pinch of salt and a table- 
spoon of melted butter. 

TAPIOCA PUDDING is made the same way, using one 
cup of soaked tapioca with" a pinch of salt. 

BAKED CUSTARD— Five eggs, the yolks and whites 
beaten separately; beat into the yolks five tablespoons of 
sugar, add the whites beaten very stiff; stir all together with 
one quart of rich milk, previously boiled and cooled ; flavor 
with vanilla ; add saltspoon of salt, jpour into a buttered pud- 
ding dish, set in a pan of hot water and bake in a moderate 
oven until a silver knife inserted will come out clean. 

MINCE MEAT— Four pounds beef, neck or shoulder; 
two beef hearts, or better, four calves' hearts, four 
pounds suet, five pounds currants, five pounds sultanos, 
two pounds raisins, one-half pound citron, one pound 
lemon, one bushel apples (sour), spices, three tablespoons 
cinnamon, two tablespoons cloves, one tablespoon allspice, 
one tablespoon nutmeg, one tablespoon mace and one 
tablespoon ginger. Process— Boil meat until bones slip 
out, boil hearts until tender, chop and boil suet thirty 
minutes in salty water; leave hearts and meat in stock 
all night, well covered; leave suet to get cold in water 
in which it is boiled; mix raisins, currants, citron and 
lemon. It improves the mince meat to add a little of any 
preserved fruits you may have on hand. Peel and chop 



apples, weigh six pounds sugar, put in kettle with one quart 
vinegar and let come to a boil and stir with it all of the 
spices, first wetting them in vinegar ; moisten fruits with this 
syrup, also the apples. Chop meat and hearts fine and break 
the suet up in it. Moisten all with the stock. Then meas- 
ure one bowl of the meat and suet, one bowl mixed fruit 
and one bowl of the apples and mix all together, and con- 
tinue this until all the mixed fruits are used and then put in 
juice of six oranges and grated rind of one. Put all on 
stove and cook until apples are well cooked, stirring con- 
stantly. 

BISQUE GLACE— Beat the yolks of eight eggs and one- 
half pound powdered sugar until light, flavor with vanilla, 
whip one quart double cream (the best), then mix the eggs 
and sugar with the cream ; pour in an ice cream brick or form, 
pack in ice and salt and freeze two hours; dip in lukewarm 
water and turn out. French fruits may be put in if liked. 

CHARLOTTE RUSSE— Whip one quart double cream 
and add one-half pound powdered sugar; stir into this one 
ounce Cooper's Isingless, previously soaked and melted in 
a double kettle ; stir slowly until it begins to thicken ; then 
pour into molds or cups lined with sponge cake. If fruits 
are liked in it use one cupful of any fruit. Crushed straw- 
berries or peaches or good. Sugar fruit very little, as there 
must not be too much juice. 

BAVARIAN CREAM— Soak one-fourth box gelatine in 
one-fourth cup cold water, one hour or until dissolved ; bring 
one cup of milk to a boil and stir it into the gelatine ; then stir 
in one-third cup of sugar. Set in cold water to cool; whip 
one pint double cream, set on ice; when the milk and gela- 
tine begin to thicken stir over ice until perfectly smooth. 

—16— 



(Here is the secret of success.) If you allow the gelatine to 
get too thick or if you do not stir it perfectly smooth the 
little lumps will remain until the last and prove a detriment 
to this most delicious dessert. Then stir into it the whipped 
cream with as few strokes as possible to mix well. Pour at 
once into the mold and set in ice to harden. Turn out and 
serve with whipped cream or crushed strawberries. All 
Bavarian creams can be made from this receipe by adding 
the desired fruit or flavor. For chocolate, melt two squares 
of Baker's chocolate in two teaspoons of hot water and stir 
in the milk while boiling, also add one teaspoon vanilla. If 
strawberries are used it requires one-half box gelatine and 
one cup of crushed berries and sugar to taste. There is noth- 
ing easier to make than Bavarian cream, nor is there any 
dessert more appetizing, especially in hot weather. Have 
everything ready before beginning and the most inexperi- 
enced need not fail. 

FROZEN STRAWBERRIES — Crush a quart of straw- 
berries, add juice of one lemon, one and one-half cups sugar, 
stir and stand in cold place for one hour, add one pint water ; 
turn into freezer and turn slowly until well frozen. Frozen 
fruits may be served at once or may be repacked until 
wanted. Serve in small punch glasses or dessert glasses, 
garnished with whipped cream. All fruits are frozen in the 
same way. 

SULTANO ROLL— Cover a cupful of sultano raisins 
with the juice of three oranges, put a pint of cream over 
the fire in double kettle, add eight ounces of sugar, stir 
until sugar is dissolved ; take from fire and cool ; when per- 
fectly cool add another pint of uncooked cream, a teaspoon 
bitter almond extract and about three drops of apple green 
coloring; freeze mixture in ordinary freezer; when frozen 

—17— 



stir in two ounces pistachio nuts that have been blanched and 
ground; drain the sultanos perfectly dry, whip one pint of 
cream to a stiff froth and add the sultanos, four tablespoons 
powdered sugar, three drops fruit color ; mix carefully ; have 
the freezing tub ready and the molds dipped in cold water 
arranged over the ice; line the molds, bottoms and sides, to 
the depth of on inch with the pistachio ice cream ; fill center 
with the whipped cream; put a layer of ice cream over the 
top and then a piece of waxed paper, and put on the lid; 
pack the molds quickly in ice, and salt and stand aside for 
two hours until thoroughly frozen. It is best to bind the 
lids on with melted paraffine. The paraffine will harden 
the moment it touches the can, making the seams sufficiently 
tight to prevent the entrance of salt water. This dessert 
must be served with a sauce; the following is a favor- 
ite: Put one cup of sugar and one cup of water over 
the fire and stir until sugar is dissolved ; boil until the syrup 
spins a heavy thread; take from the fire and add the 
strained juice of two lemons and one cup of strawberry 
juice ; mix and stand on ice ; when ready to serve wipe the 
outside of the molds and plunge into warm water and loosen 
outside with a knife; turn on a platter and garnish with 
fresh roses ; send to table with sauce in a boat ; to serve the 
roll cut in slices and pour around a portion of the sauce. 

MISCELLANEOUS- 

LOTION FOR ROUGH SKIN, ESPECIALLY FOR 
THE HANDS— Two ounces of alcohol, one-half ounce of tinc- 
ture benzoin, two ounces of bay rum, one ounce of glycerine; 
put the benzoin and alcohol together first and then add the 
other ingredients. 

—18— 



The Receipes in this Book are those used only in the following 



Condensed Course of 

Six Demonstration Lessons*** 

FIRST LESSON. 

Soup Stock Puree Bisque 

Consomme Chowder Macedoine 

SECOND LESSON. 

Bread Rolls Boned Fish 

Fish Turbot Hollandaise Sauce 

THIRD LESSON. 

Croquettes Timbales Fried Chicken 

Veal Cutlet Fricassee of Chicken 

Sauces 

FOURTH LESSON. 

Boned Fowl Beef a la Mode 

Mayonaise Salads 

FIFTH LESSON. 

Cake Frostings Crust Cups 

Puddings Custards 

SIXTH LESSON. 

Biscuit Glace Charlotte Russe 

Ices 

—19— 



PRESS OF 

Tomlinson-Allen Printing Company, 
kansas city, 



m 



LIBRARY OF CONGRESS 




Hollinger Corp. 
pH 8.5 



LIBRARY OF CONGRESS 




